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Tartoufa
Jerusalem Artichokes
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Method
Peel and wash them. Simmer in salted water, chicken or meat stock to cover for just under ½ hour, adding more liquid if necessary. They should be tender and the liquid practically all absorbed. Finish with a tablespoon of butter or the juice of 1 lemon</
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